This sugar gives a caramel-like flavour e.g., to pastries, cookies, crumbles and buns. It works well with pastries which contain a lot of butter as it turns into a kind of a fudge or caramel-like sauce. I use it in baking to replace plain white sugar to get more flavor. I also use it for decoration on top of buns. Once you get used to its taste, it is hard to live without it.